User Manuals: T-Fal P31052 Pressure Canner Cookware

User Manuals: T-Fal P31052 Pressure Canner Cookware

Manuals and User Guides for T-Fal P31052 Pressure Canner Cookware. We have 1 T-Fal P31052 Pressure Canner Cookware manual available for free PDF download: User Manual

T-Fal P31052 User Manual

T-Fal P31052 User Manual (150 pages)

Pressure Canner and Cooker

Brand: T-Fal | Category: Kitchen Appliances | Size: 2.12 MB

Table of Contents

Descriptive Diagram - Description
2
Table of Contents
4
Important Safeguards P
5
Descriptive Diagram P
6
Characteristics P
6
Compatible Heat Sources P
7
Spare Parts P
7
Operating Instructions P
7
Opening P
7
Closing P
7
Minimum Filling P
7
Pressure Gauge
8
Maximum Filling P
8
Food Preparation Instructions P
8
Using the Operating Valve P
8
- To Release the Steam
  9
- To Replace the Operating Valve
  9
Using for the First Time P
9
Before Cooking P
9
During Cooking P
10
End of Cooking P
10
Canning P
10
Care and Cleaning P
10
Cleaning the Pressure Cooker P
15
Safety Features P
17
Recommendations for Use P
17
Warranty P
18
Protect the Environment! P
18
- T-FAL and Your Frequently Asked Questions
  19
- Sweet and Sour Chicken
  20
- Coq Au Vin
  20
- Meat & Poultry
  20
- Cooking Recipes
  20
- Roast Pork with Fennel
  21
- Pulled Pork
  22
- Sauerbraten
  22
- Pot Roast
  23
- Meat Sauce
  23
- Sides
  24
- Mashed Potatoes
  24
- Cuban-Style Black Beans
  24
- Classic French Onion Soup
  25
- Potato and Leek Soup
  25
- Soups & Stews
  25
- Cioppino Seafood Stew
  26
- Beef Chili
  26
- Chunky Chicken Noodle Soup
  27
- Minestrone Soup
  28
- Safe Home Food Canning Practices
  29
- Raw-Packed and Hot-Packed Food Canning
  29
- Canning Methods
  30
- Boiling-Water Method
  30
- Pressure Canning Method
  32
- Safe Practices for Storing and Using Home Canned Food
  33
- Storing Canned Foods
  34
- Storage
  34
- Reprocessing Unsealed Jars
  34
- Identifying and Handling Spoiled Canned Food
  35
- Guide for Canning Food
  35
- Beans: Green, Wax, Snap and Italian
  36
- Recommended Process Time
  36
- Method: Pressure Can
  36
- Beets: Whole, Cubed or Sliced
  37
- Carrots: Sliced or Diced
  38
- Corn: Whole Kernel
  38
- Lima Beans
  39
- Mixed Summer Vegetables
  40
- Peas, Green or English, Shelled
  41
- Potatoes, White, Cubed or Whole
  42
- Tomatoes
  42
- Whole or Halved Tomatoes Packed in Water
  43
- Selecting, Preparing and Canning Fruit
  44
- Apples, Sliced
  45
- Peaches, Halved or Sliced
  46
- Pears, Halved
  46
- Selecting, Preparing and Canning Meat and Poultry
  47
- Beef, Lamb, Pork, Veal, Venison
  47
- Chicken
  48

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